Riot of Flavours

Riot of Flavours Food is one of my favourite things - whether I write about it, cook it or eat it - and Riot of Flavours is my creative vent.

Riot of Flavours is my passion - it is my creative canvas on which I paint my food experiences - the cooking experiences, eating out and travelling. Visit the blog (www.riot-of-flavours.com) for detailed posts and recipes. You can also visit me on Instagram

Another pop done well šŸ¤ž Our Eid Thaal Pop up was as Eid is meant to be. Intimate, filled with good food (lots of it), lo...
22/03/2026

Another pop done well šŸ¤ž Our Eid Thaal Pop up was as Eid is meant to be. Intimate, filled with good food (lots of it), loads of conversations and laughter and ā€˜Bhaat ghumā€™ As always, I donā€™t have photos of the food - always of the amazing people!

As usual super grateful for my family and my MIL who painstakingly made the kababs. Of course thank you to the amazing people who turned up to eat our food.

From the bottom of my heart - ą¤¶ą„ą¤•ą„ą¤°ą¤æą¤Æą¤¾ šŸ’—

If youā€™d like to be updated about our pop ups in the future, do DM me to get on our broadcast list.

17/03/2026

Just casually entering your feed with this Sheer Khurma!

All you need that is sweet, nutty, sumptuous, and just perfect!

This oneā€™s for the millennials! Also are you guys loving my creative streak or what?!Tagging two of my favourite birya...
17/03/2026

This oneā€™s for the millennials!

Also are you guys loving my creative streak or what?!

Tagging two of my favourite biryani loversā¤ļø

An ode to mutton kababs. Whatā€™s not to love? Really!
16/03/2026

An ode to mutton kababs.

Whatā€™s not to love? Really!

Yesterday was all sorts of nostalgic. It was my dadā€™s 19th death anniversary. Just the other day I thought back to 1997 ...
03/03/2026

Yesterday was all sorts of nostalgic. It was my dadā€™s 19th death anniversary. Just the other day I thought back to 1997 where as a 14 year old Iā€™d not have thought that in another 10 years we would lose him. Took me 17 years to actually grieve his death. Not sure how long itā€™ll take me to forgive.

Yesterday, I finally met my aunt at her place in Churchgate after almost 10 years. This home reminds me of her parents - my mumā€™s aunt and uncle. It was a turbulent time in my life when this home of theirs and their quiet, simple, non-judgmental lifestyle became a haven for me. Iā€™ve had meals with them, watched cricket matches, read the Readers Digest, read Canara Saraswat, and just felt at peace.

Both my grand aunt and uncle passed away in the last decade - just like my dad, leaving behind the shadow of their presence and influence on my life - and oh so many memoriesā¤ļø

Do you ever savour a dish because of its texture? Yesterday I made Kuleeta Saar and Kuleeta Bhaji. Kuleet is horsegram a...
23/02/2026

Do you ever savour a dish because of its texture?

Yesterday I made Kuleeta Saar and Kuleeta Bhaji. Kuleet is horsegram and one of my favourite pulses.

Saar is a savoury rasam-like dish made using the water in which the kuleet is cooked. And is a melange of textures.

For the Saar all you have to do is grind some of the cooked Kuleet with tamarind, and roasted Byadgi chillies. Till as smooth as possible. And then add this into the liquid and boil. Temper with crushed garlic in coconut oil - preferably with its peel intact - till golden brown. And it is *chefā€™s kiss!

Imagine this with piping hot, soft Indrayani rice. The slight bite of almost ground chilli seeds, the mild grainy texture of the kuleet, and the amazingly sweet meat of the roasted garlic play such a crucial role in this dish.

Truly one of my favourite meals - comforting and deeply satisfying.

GharKaKhana

Wow - so many of you requested this recipe off my story yesterday. So here it is with a little story on the side. In my ...
11/02/2026

Wow - so many of you requested this recipe off my story yesterday. So here it is with a little story on the side.

In my random scrolling, I came across a reel of these roasted brocolli chips of sorts. And I always have broccoli in my fridge thanks to its high fibre content and ease of cooking. So yesterday, I proceeded to make these roasted brocolli thingies which turned out to be as good as I thought they would.

Hereā€™s how I made it.

Take how much ever brocolli you want. Break the florets into medium size ones. Boil them in water and a bit of salt till they are about 60-70% cooked. Take them out and mash them lightly with a bowl or pan or whatever works. Transfer into a sheet pan layered with foil. In a bowl, take some oil, put in paprika or chilli powder or any other masala of your choice, some salt, and brush this on to the broccoli pieces. Sprinkle with cheese - I had cheese powder from . Be generous.

Once done, put the tray in a preheated oven at about 200 C and cook for about 30-40 min - ensuring that they donā€™t burn and are just burnished.

Serve hot with a dip of your choice - or eat it just like that.

Enjoy!

Today, I fell in love with my city all over again. I was up at 630 am for a bakery walk in Mahim with where took us th...
08/02/2026

Today, I fell in love with my city all over again.

I was up at 630 am for a bakery walk in Mahim with where took us through the bakeries that defined Mahim before the French macarons, fancy sourdoughs, took over the city.

From freshly baked pav, to perfect coconut macaroons that took me back to childhood summers in Mangalore, extremely intriguing and delicious sesame cookies that were responsible for polishing off, to lovely Mahim halwa and ice halwa, we went through its heritage bakeries.

From stories of the pav to how the Mahim Dargah continues to be the place of importance for the Mahim police, to stories of how a sailor first ate the Turkish delight and ended up making the halwa, the amazing hospitality of all the owners of these establishments - it was a lesson in history, hospitality and humility.

The final flourish was a walk to Maska bakery where we had some amazing goodies, their Khaari, the amazing Kejriwal babka, the tilgud tres leches. And of course picked up more goodies!

After a few days of being under the weather both physically and mentally, this was a breath of fresh air!

And just like that I got to know my city a little more.

We grew up eating meat. But in moderation. Chicken was mostly once or twice a month and mutton was a real special treat....
27/01/2026

We grew up eating meat. But in moderation. Chicken was mostly once or twice a month and mutton was a real special treat.

My father was more of the hard core non vegetarian in the house and being from Mangalore he loved his fish curry and rice. Sadly I didnā€™t enjoy fish as much as a kid as I do today.

Anyway I digress.

Our parents made sure we tried all kinds of things. Not once were we ever told not to eat something. We pretty much grew up with an eclectic palate.

Still - probably the most adventurous thing my father made us try was liver from the local Pakistani restaurant in Salalah. I didnā€™t really enjoy it but we would still eat it. Over time, I lost the little taste I had for liver and completely abstained from it or even trying any other offal. I did try bheja once - but itā€™s all the mind.

Earlier this month, we visited in Dubai and ordered the famous Chicken Liver in Pomegranate Sauce. This is a very popular dish in Levantine restaurants and my friends love it. This particular dish was right in front of me and looked extremely tempting. Itā€™s slightly charred texture, the glistening sauce, the smell that wafted - all seemed to invite me to try some. And it was delicious - the texture of the liver was not in the least bit pasty (which is what I donā€™t like about liver), and the charred flavour and sweet and sour pomegranate molasses was perfectly balanced. I think I ate at least three pieces and was pretty proud of it šŸ¤·ā€ā™€ļøšŸ˜†.

What we ate in Japan - 4. Been a while no since I posted about our epic Japan trip last year. Itā€™s been two months! So h...
22/01/2026

What we ate in Japan - 4.

Been a while no since I posted about our epic Japan trip last year. Itā€™s been two months!

So hereā€™s a lowdown on the stuff we ate on the streets in Osaka. In no particular order.

1. Taiyaki - a fish shaped pastry filled with different items. We had the Anka - which is a red bean paste!
2. The famous egg sando - this wasnā€™t at 7-11 but at Lawsonā€™s and was epic!
3. A cream filled pastry - nothing can beat the feeling of an almost chewy pastry oozing with cream on a cold cold morning!
4. Takoyaki - Osaka is famous for this appe-like street item filled with octopus and topped with barbecue sauce and mayo. It was quite a horrifying experience for me when I saw - after almost dismantling one of the ā€˜ballsā€™ - that it had a whole baby octopus inside. Letā€™s just say Iā€™ll never try it again. The whole thing went into the bin - except one. The story will be elaborated on later.
5. Tempura prawn - Iā€™ve had better in India. But I liked the tempura sauce.
6. Melon pan - basically a fantastic icecream sandwich. A huge sandwich with a yummm strawberry sauce in the middle. The texture of the bread was something else only.
7 & 8. BrƻlƩe Japanese custard and cheesecake - we saw a horde of people outside this store in Shinshubashi and had to see what it was about. Eventually we picked up one of each and dug in. Totally worth it!

Such a fantastic experience this was! And just posting this makes me relive each moment! *sigh

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